CALIFORNIA 
AGRICULTURAL  EXTENSION  SERVICE 

CIRCULAR  10 

March,  1927 


THE  HOME  PREPARATION 
OF  FRUIT  CANDY 

W.  V.  CRUESS  and  AGNES  O'NEILL 


PUBLISHED  BY 

THE  COLLEGE  OF  AGRICULTURE 
UNIVERSITY  OF  CALIFORNIA 


Cooperative  Extension  work  in  Agriculture  and  Home  Economics,  College  of  Agriculture, 
University  of  California,  and  United  States  Department  of  Agriculture  cooperating.  Dis- 
tributed in  furtherance  of  the  Acts  of  Congress  of  May  8  and  June  30,  1914.  B.  H.  Crocheron, 
Director,  California  Agricultural  Extension  Service. 


UNIVERSITY  OF  CALIFORNIA   PRINTING  OFFICE 

BERKELEY,   CALIFORNIA 

1927 


Digitized  by  the  Internet  Archive 

in  2011  with  funding  from 

University  of  California,  Davis  Libraries 


http://www.archive.org/details/honnepreparationo10crue 


THE  HOME  PREPARATION  OF  FRUIT  CANDY 

W.  V.  CEUESSi  AND  AGNES  O'NEILLS 


INTRODUCTION 

According  to  a  recent  industrial  census  made  by  the  National 
Confectioners'  Association  about  825,000  tons  or  about  13%  pounds 
per  capita  of  commerciall}^  prepared  candy  is  consumed  in  the  United 
States  annually.  In  addition  a  large  amount  of  home-made  candy  is 
prepared.    Most  of  either  kind  contains  little  or  no  fruit. 

Many  candies  are  improved  by  the  addition  of  fruit  and  several 
excellent  candies  consisting  entirely  or  principally  of  fruit  can  be 
made. 

The  recipes  in  this  circular  are  intended  for  use  in  preparing  small 
quantities  of  candy  for  home  use,  or  small  commercial  quantities  with 
household  equipment  for  local  sale,  and  are  not  intended  for  use  by 
wholesale  candy  manufacturers.  However,  the  underlying  principles 
of  the  various  processes  are  the  same  for  both  large  scale  and  home 
preparation,  and  the  directions  given  can  be  modified  in  most  cases  to 
suit  the  needs  of  the  commercial  manufacturer.  Retail  candy  makers 
can  use  many  of  the  recipes  without  modification.  The  information 
presented  in  this  circular  is  the  result  of  experiments  conducted  in 
the  Fruit  Products  Laboratory  of  the  University  of  California. 

Healthfulness  of  Fruit  Candij. — While  most  candies  are  wholesome, 
the  addition  of  an  appreciable  proportion  of  fruit,  on  account  of  its 
composition,  increases  not  only  their  palatability,  but  also  their 
healthfulness. 

Fruits  contain  invert  sugar,  which  is  readily  digested;  mineral 
salts  that  tend  to  counteract  the  acidity  resulting  from  a  meat  and 
cereal  diet;  fruit  acids  that  are  beneficial  to  health;  and  some  fruits 
an  important  amount  of  vitamin  C,  which  is  of  particular  value  to 
children. 


1  Associate  Professor  of  Fruit  Products  and  Chemist  in  the  Experiment  Station. 

2  Graduate  Assistant  in  Fruit  Products. 


CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE 


[CiRC.  10 


EQUIPMENT 

Most  of  the  equipment  required  is  to  be  found  in  any  kitchen.  In 
addition  to  the  usual  kitchen  equipment,  a  candy  thermometer  is  very 
desirable  for  most  candies  and  necessary  for  some,  and  a  syrup 
hydrometer  is  very  useful  in  the  candying  of  fruit. 


Fig.  1. — Thermometers  suitable  for  use  in  small-scale  candy  making. 

Thermometer. — An  ordinary  Fahrenheit  chemical  thermometer 
having  a  solid  glass  stem  and  reading  to  300°  F  is  satisfactory.  This 
can  be  purchased  through  a  drug  store  from  any  chemical  supply 
house  for  about  $1.50. 


1927] 


THE    HOME    PREPARATION    OF    FRUIT    CANDY 


There  are  also  available  in  hardware  stores  and  in  some  grocery 
stores  candy  thermometers  made  especially  for  household  use.  Low- 
priced  dairy  thermometers  reading  to  300°  F  can  be  used  if  standard- 
ized in  boiling  water.  This  is  done  by  immersing  the  bulb  of  the 
thermometer  for  about  two  minutes  in  boiling  water  and  reading 


Fig.  2. — Syrup  hydrometer,  measuring  spoons,  and  measuring  cup. 

the  boiling  point  accurately  while  the  thermometer  bulb  is  immersed 
in  the  actively  boiling  water.  Water  should  boil  at  about  21.2°  F, 
at  or  near  sea  level;  in  using  the  thermometer  add  to  or  subtract 
as  the  case  requires,  from  the  temperatures  recommended  in  the 
recipes  the  number  of  degrees  which  the  thermometer  is  in  error. 
Three  suitable  thermometers  are  shown  in  figure  1. 


CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE 


[CiRC.  10 


Syrup  Hydrometers. — Hydrometers  are  used  in  testing  syrups 
during  candying  of  fruits.  Tliese  are  of  many  forms  and  are  sold 
under  several  different  names,  such  as  saccharometer,  sugar  tester,  and 
salometer.  The  Balling  and  Brix  hydrometers  indicate  the  percentage 
of  sugar  and  are  best  for  home  use.  A  tall  cylinder  made  for  the 
purpose  and  shown  in  figure  2  or  a  tall  jar  such  as  a  green  olive  jar 
or  tall  narrow  flower  vase  is  necessary  for  holding  the  syrup.     The 


Fig.  3. — Small-size  foo<l  grinder.     The  nut-butter  blade  is  shown  at  lower  left. 

hydrometer  costs  about  $1.50  and  the  cylinder  about  50  cents.  Both 
are  obtainable  from  any  chemical  supply  house  through  a  drug  store. 

A  Baume  hydrometer  with  a  scale  of  0-50°  may  be  used  instead 
of  the  Balling  hydrometer.  Balling  degrees  divided  by  2  approxi- 
mately equal  Baume  degrees.  Thus  70°  Balling  is  approximately  35° 
Baume.  (The  exact  Baume  reading  in  this  case  is  37.5°,  but  the  2.5° 
Baume  error  is  not  important  in  making  candy  in  the  home.) 

Evaporator. — For  candying  fruit  in  the  home  a  small  fruit  dryer 
is  desirable.  A  home-size  drier  that  can  be  made  for  less  than  $5.00 
is  fully  described  in  a  recent  circular.^ 

3  Cruess,  W.  V.,  and  Lillian  D.  Clark.  The  home  evaporator.  University  of 
California  Agricultural  Extension  Service  Circular  (unnumbered),  1925. 


1927]  THE    HOME    PREPARATION    OF    FRUIT    CANDY  7 

Other  Equipment  and  Supplies. — Stew  pans,  several  shallow 
baking  pans,  a  small  food  grinder  (fig.  3),  large  kitchen  spoons,  a 
measuring  cup,,  and  a  set  »of  measuring  spoons  are  needed  for  the 
preparation  of  most  candies.  Some  food  grinders  become  clogged  and 
do  not  grind  dried  fruit  satisfactorily.  A  grinder  that  will  take  the 
blades  shown  in  figure  3  should  be  used.  Powdered  sugar,  corn  starch, 
fruit  pectin,  and  fruit  acid,  either  tartaric  or  citric,  are  necessary  in 
some  cases  and  will  be  mentioned  in  the  recipes  as  required.  Sugar, 
either  cane  or  beet,  and  corn  syrup  are  needed  in  practically  all 
recipes.  Several  grades  of  corn  syrup  are  available.  For  home  use 
any  good  brand  of  white  corn  syrup  obtainable  from  any  grocery  is 
suitable ;  in  preparing  larger  quantities  for  sale,  a  good  grade  of 
confectioners'  glucose  syrup  should  be  used. 


CANDIES    IN    WHICH    FRUITS    MAY    BE    USED 

The  kinds  of  candy  in  which  the  use  of  fruit  has  proved  most  satis- 
factory in  our  experiments  are  the  following : 

1.  Candied  fruit  is  that  which  has  been  impregnated  with  a  heavy 
syrup  containing  cane  sugar  and  glucose  and  drained  and  dried. 

2.  Glace  fruit  is  candied  fruit  dipped  in  a  very  heavy  syrup  and 
dried  to  impart  a  glossy  finish. 

3.  Fruit  jelly  candy  is  made  by  cooking  fruit  juice  or  pulp  with 
sugar  and  sufficient  pectin,  agar  agar,  or  other  jellying  substance  to 
give  a  stiff  jelly  on  cooling.  It  may  be  coated  with  chocolate  or 
fondant  or  may  be  simply  dusted  with  powdered  sugar  to  overcome 
stickiness. 

4.  Divinity  fudge  with  fruit  is  prepared  by  boiling  a  mixture  of 
corn  syrup  and  cane  sugar  to  252°  F  and  beating  into  this  syrup  white 
of  egg  and  fruit. 

5.  Chocolate  fudge  with  fruit  is  prepared  by  boiling  chocolate, 
corn  syrup,  sugar  and  milk  to  238°  F  and  adding  butter,  salt,  fruit 
and  nuts. 

6.  Panoche  with  fruit  is  prepared  hy  boiling  broAvn  sugar,  corn 
syrup,  milk  and  salt  to  238°  F,  adding  butter,  beating  until  stiff,  and 
adding  fruit  and  nuts. 

7.  Fondant  with  fruit  may  be  made  in  one  of  two  ways;  the 
fondant  may  be  prepared  by  boiling  corn  syrup  and  sugar  to  240°  F, 
cooling,  creaming  by  stirring  and  then  mixing  with  fruit ;  or  the  corn 
syrup,  sugar,  and  fruit  may  be  cooked  to  the  fondant  point  (240°  F), 
cooled,  and  creamed. 


8  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  10 

8.  Caramel  with  fruit  is  prepared  by  boiling  corn  syrup,  sugar, 
and  cream  to  242°  F,  adding  fruit,  butter,  and  nuts,  and  boiling  to 
248°  F. 

9.  Nougat  with  fruit  is  prepared  by  boiling  corn  syrup  and  sugar 
to  280°  F,  beating  egg  white  into  the  hot  syrup  and  adding  fruit 
and  nuts. 

10.  Marshmallow  with  fruit  is  prepared  by  boiling  gelatin  and 
corn  syrup  to  250°  F,  and  beating  powdered  sugar  and  fruit  into  the 
resulting  syrup. 

11.  Fruit  brittle  is  prepared  by  boiling  corn  syrup  and  cane  sugar 
to  275°  F-280°  F,  adding  butter,  fruit,  and  small  amounts  of  salt  and 
baking  soda. 

12.  Popcorn  crisp  with  fruit  is  prepared  by  boiling  syrup  and 
sugar  to  285°  F,  and  adding  butter,  salt,  popcorn,  and  fruit. 

13.  Uncooked  fruit  candies  are  prepared  in  a  number  of  different 
ways  such  as  grinding  dried  fruits  and  mixing  with  chopped  nuts  to 
give  fruit  bars;  mixing  ground  dried  fruits  with  a  small  amount  of 
baking  soda  to  give  puffed  fruit  bars;  stuffing  dried  fruits  with 
fondant,  or  coating  various  forms  of  dried  fruits  with  chocolate  or 
fondant. 

14.  Other  fruit  candies,  such  as  stuffed  hard  candies,  Turkish 
paste,  gum  drops,  and  jelly  beans  require  special  equipment  or  their 
preparation  is  not  well  adapted  to  home  use. 


GENERAL   METHODS 

Several  processes,  such  as  casting  candies  in  starch,  coating  with 
chocolate,  and  the  preparation  of  fondant,  are  used  in  preparing  a 
number  of  different  fruit  candies  and  in  order  to  avoid  repetition 
will  be  discussed  first. 

Casting  in  Starch. — Casting  in  starch  consists  in  pouring  liquid  or 
plastic  candy  material  such  as  marshmallow  or  pectin  fruit  juice 
center  material  into  molded  depressions  in  dry  starch  held  in  trays  or 
shallow  pans  and  allowing  the  candy  to  harden.  Some  candies  must 
be  dried  in  place  in  the  starch  at  about  120°  F  for  several  hours  to 
harden  them  sufficiently  to  permit  handling,  but  most  fruit  candies 
do  not  require  such  drying.  After  hardening,  the  candy  and  starch 
are  separated  by  screening. 

For  household  use  any  good  grade  of  corn  starch  is  satisfactory. 
The  principal  requisite  is  that  the  starch  be  dry,  in  order  that  it  will 
not  adhere  in  undue  quantities  to  the  candy. 


1927]  THE    HOME    PREPARATION    OF    FRUIT    CANDY  9 

The  starch  may  be  placed  in  a  layer  about  one  inch  deep  in  shallow 
pans  or  in  wooden  forms.  Depressions  of  the  desired  form  and  size 
may  be  made  in  the  starch  by  means  of  any  suitable  instrument,  such 
as  a  large  thimble  or  knife  handle.  Figure  4  illustrates  a  tray  of 
starch  and  depressions  made  with  a  small  butcher  knife  handle.  If 
the  starch  is  thoroughly  dry,  little  difficulty  will  be  encountered  in 
making  the  depressions  of  smooth  form  and  uniform  depth.  With 
continued  use  the  starch  becomes  moist  and  must  then  be  dried  in 
a  slow  oven. 

Fruit- jelly  centers  of  various  kinds,  marshmallows  containing  fruit 
juice  or  finely  ground  fruit  pulp,  and  thin  fondant  containing  fruit 
juice  or  fruit  pulp  can  be  satisfactorily  cast  in  starch  and  fruit  centers 


Fig.  4. — Equipment  for  casting  fruit  candy  centers  in  starch  in  the  home.  A, 
pan  of  melted  center  material;  B,  pan  of  starch  showing  depressions  and  some 
of  the  candy  in  place;  C,  fruit  jelly  centers  after  hardening  and  separation  from 
the  starch. 

formed  in  this  manner  are  drier  at  the  surface  and  more  easily  dipped 
in  chocolate  than  the  same  materials  allowed  to  harden  in  sheets  and 
cut  in  pieces  before  dipping. 

The  following  procedure  has  been  successful :  The  candy  is  first 
cooked  to  the  desired  temperature  and  given  any  other  preliminary 
treatment  necessary.  It  is  then  poured  carefully  while  still  hot  into 
the  starch  molds  and  allowed  to  stand  overnight  to  harden.  The  pieces 
are  then  separated  from  the  starch  by  means  of  a  colander  or  coarse 
sieve.  They  are  then  brushed  free  of  starch  and  dipped  in  chocolate 
or  dusted  with  powdered  sugar.  They  may  also  be  coated  with  granu- 
lated sugar  after  moistening  with  water  or  syrup. 

If  the  candy  fails  to  solidify  properly  on  standing  twenty-four 
hours,  the  trays  or  pans  of  starch  with  the  candy  in  place  may  be 


10  CALIFORNIA    AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  10 

placed  in  a  small  evaporator  or  in  a  very  slow  oven  and  the  candy 
dried  until  firm  enough  to  handle  on  cooling.  A  temperature  below 
140°  F  should  be  used. 

Pouring  and  Hardening- -In  many  of  the  recipes  the  directions 
"pour  and  allow  to  harden"  are  given.  In  the  home  this  usually 
consists  in  pouring  the  hot  or  warm  candy  such  as  fudge  or  jelly 
center  material  into  an  oiled  or  buttered  pan  or  platter  and  allowing 
it  to  harden  long  enough  to  be  cut  and  handled.  Instead  of  the  pan 
or  platter  a  marble  slab  may  be  used. 

Chocolate  Coating  of  Fruit  Candies. — Fruit  candies  may  be  choco- 
late coated  in  the  same  manner  as  cream  centers. 

There  are  three  general  kinds  of  chocolate  coating,  sweet,  milk, 
and  bitter  chocolate,  and  also  a  number  of  different  qualities  of  each. 
Milk  chocolate  does  not  mask  the  delicate  flavor  of  fruit  candy  centers 
to  such  an  extent  as  do  bitter  chocolate  and  plain  sweet  chocolate. 

For  household  use  various  brands  of  dipping  chocolate  are  avail- 
able at  grocery  stores.  Ordinary  bar  chocolate  such  as  is  used  in 
making  chocolate  beverages  is  not  suitable  because  it  melts  at  too 
high  a  temperature  and  is  not  smooth  enough  in  texture.  If  the 
quantity  of  candy  to  be  made  is  large  enough,  confectioners'  dipping 
chocolate  is  best.  This  may  be  purchased  direct  from  confectioners' 
supply  houses  in  ten  pound  slabs.  In  preparing  fruit  candy  on  a 
small  scale,  from  one-third  to  one-fourth  of  a  pound  of  dipping  choco- 
late is  required  for  each  pound  of  dipped  fruit  candy. 

Melting  the  chocolate  requires  great  care.  If  it  reaches  too  high  a 
temperature  the  coating  on  cooling  will  be  streaked  with  gray  of  a 
very  unattractive  appearance.  The  method  usually  recommended  for 
household  use  is  as  follows :  cut  the  chocolate  into  small  pieces  and 
place  in  a  stew  pan.  Heat  a  large  pot  of  water  nearly  to  boiling 
for  sweet  chocolate  and  to  about  140°  F  for  milk  chocolate  and  remove 
from  the  fire.  Set  the  small  pan  containing  the  chocolate  in  the  hot 
water  and  stir  the  chocolate  until  melted — at  no  time  must  it  be 
allowed  to  reach  a  temperature  much  above  that  of  blood  heat,  that  is 
about  100°  F.  Stirring  with  the  hand  makes  it  easy  to  control  the 
temperature.  If  the  chocolate  becomes  too  warm  remove  it  at  once. 
At  all  times  moisture  must  be  kept  out  of  the  chocolate,  as  moisture 
causes  it  to  turn  gray. 

When  the  chocolate  is  completely  melted,  remove  it  from  the  hot 
water  bath  and  allow  to  cool  to  about  85°  F,  or  until  it  becomes  thick 


1927]  THE    HOME    PREPARATION    OF    FRUIT    CANDY  11 

enough  for  dipping  purposes.  It  may  be  poured  onto  an  oiled  marble 
slab,  which  will  cool  it  quickly  to  the  dipping  temperature  of  about 
85°  F,  or  may  be  used  in  the  pan  in  which  it  was  melted. 

During  cooling  it  should  be  worked  with  the  hand  to  break  up 
small  lumps  and  to  render  the  coating  as  smooth  as  possible.  When  it 
has  begun  to  harden  at  the  edges  it  is  ready  to  use.  Most  beginners 
make  the  mistake  of  using  the  coating  while  it  is  still  too  warm  and 
too  thin.  If  it  is  too  thin  when  cooled  to  dipping  temperature  a 
teaspoonful  of  vanilla  extract  to  the  pound  of  chocolate  may  be 
added  to  thicken  it ;  if  too  thick,  it  may  be  thinned  to  any  desired 
degree  by  adding  a  small  amount,  usually  about  one  teaspoon  to  the 
pound,  of  salad  oil,  melted  butter,  or  melted  oleomargarine. 

The  surface  of  the  centers  must  be  dry  before  dipping,  and  the 
temperature  of  the  room  and  of  the  centers  about  65-70°  F.  If  the 
centers  are  too  cold  the  coating  may  turn  gray ;  if  the  temperature  is 
too  high  it  will  be  too  thin  or  will  fail  to  harden. 

Professional  candy  dippers  take  the  piece  of  candy  in  the  fingers ; 
roll  it  in  the  melted  chocolate  for  an  instant ;  remove  it  with  the  middle 
finger  and  thumb  and  place  it  on  oiled  paper;  and  as  it  is  released, 
hold  the  point  of  the  thumb  above  it  for  an  instant,  moving  the  thumb 
so  that  the  string  of  melted  chocolate  dripping  from  it  forms  a  design 
on  the  surface  of  the  coating.  In  the  home  the  candy  may  be  dipped 
in  the  chocolate  with  a  fork  and  placed  on  waxed  or  oiled  paper  to 
harden.  When  the  chocolate  becomes  too  thick  through  cooling,  more 
of  the  warm,  melted  chocolate  may  be  added. 

Coating  with  Fondant. — Some  fruit  candies  are  improved  by  coat- 
ing with  fondant.  Two  recipes  for  preparing  dipping  fondant  in  the 
kitchen  will  be  given. 

(a)  With  cream  of  tartar. — One  of  the  best  fondants  for  home  use 
is  made  with  cream  of  tartar  and  sugar  as  follows:  cook  a  syrup  of 
2%  cups  of  granulated  sugar  and  II/2  cups  of  water  slowly  until  the 
sugar  is  dissolved.    Add  y^  teaspoon  of  cream  of  tartar. 

Boil  until  a  few  drops  placed  in  cold  water  and  removed  may  be 
formed  into  a  soft  ball  or  until  a  candy  thermometer  indicates  a  boil- 
ing point  of  238-240°  F. 

Remove  the  pot  from  the  fire,  cool  to  about  110°  F  (that  is,  until 
lukewarm),  and  manipulate  the  syrup  with  a  stiff  kitchen  spoon  or 
wooden  paddle  until  it  forms  a  creamy  mass.  Place  in  a  jar  or 
pan  and  cover  wdth  a  damp  cloth  until  used.  It  will  keep  for  several 
weeks.     This  recipe  is  more  difficult  than  (5).     (See  page  12.) 


12  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  10 

(h)  With  corn  syrup. — Any  good  grade  of  household  corn  syrup 
may  be  used,  although  confectioners'  glucose  is  preferable. 

Household  recipe  Semicommercial  formula 

1%  cups  of  sugar  5  lbs. 

1/4  cup  of  corn  syrup  %  lb. 

Cook  the  mixture  to  238-240°  F,  or  to  a  soft  ball  (see  recipe  a). 
Pour  it  on  a  slab  or  into  a  shallow  pan.  Allow  it  to  cool  to  about 
110°  F,  then  manipulate  until  fondant  forms.  Store  it  as  directed 
in  {a). 

To  coat  fruit  candies  with  fondant,  place  the  desired  amount  of 
fondant  in  a  double  boiler  and  heat.  When  the  water  in  the  outer 
kettle  begins  to  boil,  stir  the  fondant  constantly  and  remove  the  double 
boiler  from  the  flame.  Stir  the  fondant  until  it  is  well  melted  but 
still  white  and  creamy.  Do  not  allow  the  temperature  to  become  too 
high  or  it  will  form  a  very  hard  coating  or  become  a  clear  syrup ;  a 
temperature  of  about  120°  F  is  satisfactory.  Vanilla  flavor  may  be 
added  if  desired. 

With  a  fork,  dip  the  fruit  candy  pieces  into  the  melted  fondant; 
allow  any  surplus  fondant  to  drain  off  and  place  the  candy  on  oiled 
paper  to  harden.  About  one  hour  after  dipping  loosen  the  candy  to 
permit  drying  of  the  bottom.  Allow  to  stand  overnight  before 
packing. 

Fondant  coatings  become  very  hard  in  time,  and  the  candy  should 
be  consumed  within  a  few  days. 

Relation  Between  Boiling  Point  of  Syynips  and  Common  Practical 
Tests. — In  candy  making  it  is  desirable  to  use  an  accurate  thermometer 
with  which  to  determine  the  end  point  of  the  boiling  process.  Some 
candy  makers  and  many  housewives,  however,  do  not  use  a  ther- 
mometer and  rely  on  the  well-known  test  of  dropping  a  small  quantity 
(about  a  teaspoonful)  of  the  boiling  syrup  into  a  pan  of  cold  water 
and  examining  the  chilled  sample.  As  the  boiling  point  increases  the 
syrup  becomes  more  concentrated  and  the  chilled  sample  becomes 
firmer.  The  following  approximate  relation  betw^een  the  thermometer 
and  the  practical  test  has  been  found  to  exist.  The  boiling  point  of 
the  syrup  is  affected  by  altitude,  being  less  at  higher  elevations  than 
at  sea  level.  Boiling  points  are  given  in  the  table  for  sea  level,  2000 
feet,  and  4000  feet;  the  boiling  points  at  other  elevations  are  in 
proportion. 


1927] 


THE    HOME    PREPARATION    OF    FRUIT    CANDY 


13 


Eelation  of  Altitude  to  the  Boiling  Point  of  Syrups  Used  in 
Candy  Making* 

Practical  test  Boiling  point 

, A . 

f  \ 

At  sea  level  At  2000  ft.  At  4000  ft. 

Light  string  226°  F  222°  F  218°  F 

Heavy  string  230°  F  226°  F  222°  F 

Soft  ball 238°  F  234°  F  230°  F 

Medium  ball   240°  F  236°  F  232°  F 

Stiff   ball   244°  F  240°  F  236°  F 

Hard  ball  250°  F  246°  F  242°  F 

Light  crack 254°  F  250°  F  246°  F 

Brittle  crack  275°  F  271°  F  267°  F 

Hard  crack  290°  F  286°  F  282°  F 

*  After  Rigby,  W.  O.,  Eeliable  candy  teacher,  pp.  39,  40.  Rigby  Publishing 
Company,  Topeka,  Kansas. 

Those  who  are  familiar  with  the  use  of  scientific  instruments  will 
obtain  better  results  by  using  the  thermometer  as  a  guide.  However, 
many  housewives  use  the  water  test,  or  ' '  ball  test, "  as  it  is  sometimes 
known,  very  successfully. 


CANDIED  AND  GLACE   FRUITS 

In  the  candy  trade  there  is  no  clear  distinction  between  the  terms 
''candied"  and  "glace,"  and  the  two  are  applied  more  or  less  in- 
discriminately to  the  same  product.     See  definitions  on  page  7. 

a)  Preparing  the  Fruit. — Use  firm,  ripe  fruit.  Peel  peaches,  pit, 
and  cut  in  half.  Peel  pears,  cut  in  half,  and  core.  Stem  and  pit 
cherries,  Royal  Anne  preferred  (see  also  special  directions  for 
Maraschino  candied  cherries,  page  16).  Do  not  pit  apricots,  plums 
and  prunes,  but  puncture  to  the  pit  in  several  places  with  a  silver 
fork.  Pigs  (Kadota  preferred)  require  no  treatment.  Puncture 
jujubes  thoroughly  to  the  pit  in  several  places  with  a  silver  fork  or 
slit  the  skin  lengthwise  in  several  places.  Cut  oranges,  lemons,  and 
grapefruit  in  half  and  scoop  out  the  pulp,  retaining  the  peels  only 
for  candying;  citron  (a  fruit)  cut  in  half  lengthwise;  scoop  out  the 
pulp  and  store  the  peels  three  weeks  in  a  brine  of  1  pound  of  salt  to 
the  gallon  of  water. 

Canned  fruit,  preferably  of  fancy  or  choice  quality,  is  excellent 
for  use  in  preparing  candied  fruit.  Drain  off  the  syrup ;  to  each  two 
cups  of  syrup  add  one  cup  of  corn  syrup,  return  it  to  the  fruit  and 
boil  the  fruit  and  syrup  for  three  minutes.  Let  it  stand  24  hours; 
then  proceed  as  directed  in  (c)  on  page  14. 

h)  First  Boiling. — The  object  of  the  first  boiling  is  to  modify  the 
texture  of  the  fruit  so  that  it  will  absorb  the  syrup  without  shrivelling. 


14  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  10 

Boil  orange,  lemon,  grapefruit,  and  citron  peels  in  water  until 
soft — about  60  minutes.  With  grapefruit  and  citron  peels  six  or  seven 
changes  of  v^ater  are  necessary  to  get  rid  of  bitterness.  When  the 
peels  are  thoroughly  cooked  and  tender,  place  them  in  the  first  syrup 
described  below,  boil  5  minutes,  and  set  aside  for  24  hours. 

Boil  other  fruits  until  tender  in  a  light  syrup  consisting  of  1  cup 
of  corn  syrup  or  confectioners'  glucose  and  3  cups  of  water.  The 
time  will  vary  greatly  with  the  variety  of  fruit.  Plums,  freestone 
peaches  and  apricots  will  require  15  minutes  or  less ;  pears,  clingstone 
peaches  and  firm  figs,  20-40  minutes.  In  any  case  boil  the  fruit  until 
•  tender,  but  not  until  soft  and  mushy.  To  avoid  excessive  evaporation 
during  boiling  cover  the  pot.  Set  the  fruit  and  syrup  aside  in  a  stone- 
ware jar  or  other  convenient  vessel,  such  as  an  agateware  pot  or  dish- 
pan  for  24  hours.  If  the  fruit  floats,  place  on  it  a  weight  such  as  a 
dinner  plate  or  wooden  float  to  keep  it  submerged. 

c)  Second  Boiling. — About  24  hours  after  the  first  boiling,  drain 
off  the  syrup  and  if  a  Balling  hydrometer  is  available  test  the  syrup. 
Prepare  a  mixture  of  equal  parts  of  cane  sugar  and  corn  syrup  or 
confectioners'  glucose.  To  mix,  warm  the  corn  syrup  or  glucose  until 
thin,  add  the  sugar  and  mix  thoroughly.  Add  enough  of  this  mixture, 
well  stirred,  to  the  syrup  from  the  fruit  to  increase  the  Balling  degree 
to  35-40°  Balling,  the  test  being  made  after  the  sugar  has  dissolved. 

If  a  hydrometer  is  not  available  merely  measure  the  syrup  from 
the  fruit  and  to  every  4  volumes  (4  cups)  add  1  volume  (1  cup)  of 
the  mixed  corn  syrup  and  sugar  and  mix  well. 

Add  the  fruit  to  the  syrup  and  boil  the  mixture  from  2  to  3 
minutes.    Return  it  to  the  storage  vessel  and  allow  to  stand  24  hours. 

d)  Subsequent  Boilings. — At  24-hour  intervals  drain  the  syrup 
from  the  fruit  and  add  enough  of  the  corn  syrup  and  sugar  mixture 
to  increase  the  Balling  to  50,  60,  70,  and  74°  Balling  on  successive 
days.  Boil  the  syrup  and  fruit  together  each  day  for  2-3  minutes  and 
return  it  to  the  storage  vessel.  If  a  Balling  hydrometer  is  not  used, 
measure  the  syrup  each  day  and  add  1  cup  of  the  mixed  corn  syrup 
and  sugar  to  4  cups  of  the  syrup  and  repeat  daily  until  the  syrup  is 
very  thick,  about  like  strained  honey. 

e)  Storage  in  Final  Syrup. — Store  the  fruit  in  the  final  syrup  of 
74°  Balling  (or  as  thick  as  honey)  for  at  least  two  weeks  to  permit 
the  fruit  to  become  as  plump  as  possible.  If  at  any  time  during  this 
storage  even  the  slightest  evidence  of  fermentation  or  molding  occurs, 
heat  the  fruit  and  syrup  to  boiling  for  2-3  minutes.  If  crystals  of 
cane  sugar  appear,  heat  until  they  dissolve. 


1927]  THE    HOME    PREPARATION    OF    FRUIT    CANDY  15 

/)  Drijing. — After  two  weeks  storage  or  longer  in  the  final  syrup, 
remove  the  fruit.  Dip  it  momentarily  in  hot  water  and  drain  it  free 
of  adhering  syrup. 

Place  it  on  screen  trays,  such  as  window  screen  tacked  to  wooden 
frames,  and  allow  to  dry  until  of  about  the  texture  of  commercially 
packed  candied  fruit. 

A  better  method  is  to  dry  on  screens  in  an  evaporator*  or  de- 
hydrater  at  120-130°  F  until  of  the  desired  texture.  Usually  from 
4  to  6  hours  is  required.    Pack  in  candy  boxes  after  drying. 

g)  Pectin  Glace. — Fruit  prepared  as  described  under  (/)  will  be 
more  attractive  in  appearance  and  less  apt  to  develop  a  coating  of 
sugar  crystals  if  coated  with  a  dilute  pectin  solution. 

Dissolve  1  level  tablespoonful  of  dry  pectin  in  1  quart  of  water 
by  heating  and  stirring  and  allow  to  cool;  or  dilute  any  good  house- 
hold pectin  syrup  with  two  volumes  of  water. 

Remove  the  fruit  from  the  final  syrup  in  (<?)  ;  dip  momentarily  in 
hot  water;  drain  to  remove  the  excess  syrup.  Dip  in  the  pectin 
solution,  which  should  be  at  room  temperature.  Drain  and  dry  until 
no  longer  sticky ;  about  24  hours  at  room  temperature  or  two  or  three 
hours  at  130°  F. 

h)  Preservation  of  Fruit  in  Final  Syriip. — The  fruit  will  keep  in 
the  final  syrup  indefinitely,  if  the  syrup  and  fruit  are  brought  to  boil- 
ing and  sealed  scalding  hot  in  fruit  jars  or  cans.  No  further  treat- 
ment is  necessary. 

The  cans  or  jars  may  be  opened  later,  the  fruit  drained,  dried,  and 
glaced  as  previously  described.  Preserving  factories  and  canneries 
could  use  this  method  of  distributing  fruit  for  candying  purposes  to 
candy  makers  and  housewives.  It  has  been  used  successfully  in  the 
Fruit  Products  Laboratory  since  1921. 

i)  Utilizing  the  Surplus  Syrup. — The  relatively  large  amount  of 
syrup  remaining  after  candying  may  be  used  in  candying  subsequent 
lots  of  fruit  or  in  making  jelly  or  candy  or  as  a  table  syrup.  It  may 
be  made  into  jelly  by  using  %  cup  of  the  syrup  instead  of  each  cup 
of  sugar  ordinarily  used  in  jelly  making.^ 

Fondant  may  usually  be  made  from  the  syrup  as  follows :  add  a 
pound  of  sugar  to  each  pound  of  syrup,  cook  to  240-242°  F  (medium 
ball),  cool  to  about  110°  F  and  stir  vigorously  until  the  syrup  grains 
or  creams ;  work  to  a  smooth  fondant  and  flavor  with  ground  candied 


4  See  reference,  page  6. 

3  Directions  for  jelly  making  will  be  found  in  California  Agricultural  Exten- 
sion Service  Circular  2,  Home  preparation  of  jelly  and  marmalade. 


16  CALIFORNIA   AGRICULTURAL  EXTENSION   SERVICE  [CiRC.  10 

fruit,  or  with  vanilla.  Occasionally  the  sugar  of  the  syrup  used  in 
candying  is  inverted  (decomposed)  and  the  syrup  fails  to  cream  prop- 
erly. For  this  reason  it  is  desirable  to  first  prepare  a  small  lot  of 
fondant  from  the  syrup.  Syrup  not  suitable  for  fondant  may  be  used 
for  jelly  making  or  on  the  table. 

j)  Spoiling  of  Candied  Fruit. — Candied  fruit  may  mold  if  not 
sufficiently  dried  before  packing. 

On  long  storage  it  may  become  hard  or  filled  with  sugar  crystals. 
Boil  such  fruit  in  water  until  tender  and  put  it  through  the  complete 
candying  process  as  previously  described  for  fresh  fruit. 

It  may  shrivel  during  the  syrup  treatment — usually  an  indication 
of  insufficient  cooking  during  the  first  boiling.  Place  such  fruit  in 
water;  boil  and  allow  to  stand  until  tender  and  plump  and  return  to 
the  syrup,  proceeding  with  the  candying  process  in  the  usual  manner. 

Candied  fruit  in  boxes  sometimes  becomes  infested  with  insects. 
In  order  to  avoid  such  spoiling  it  should  either  be  used  within  six 
weeks  or  two  months  after  packing  or  should  be  packed  in  insect- 
proof  containers. 

Special  Directions  for  Candied  Cherries,  Maraschino  Style.^ — 
Candied  cherries  are  usually  artificially  colored  and  flavored.  In 
order  that  the  fruit  shall  absorb  the  color  properly  it  must  be  given 
a  preliminary  treatment  in  sulfurous  acid  solution.  On  a  small  scale 
this  can  best  be  done  as  follows : 

Use  firm  ripe  Royal  Ann  Cherries.  Do  not  stem.  Place  in  a 
stoneware  crock  or  glass  fruit  jar  with  glass  top  or  in  wooden  kegs. 
Prepare  the  following  solution: 

1  gallon  of  water. 

1  oz.  (about  2  level  tablespoons)  of  sodium  bisulfite  (from  a  drug  store  or 

camera  shop). 
%  oz.  (about  1  level  tablespoon)  of  citric  acid. 
6  ozs.  (%  measuring  cup)  of  salt. 

Dissolve  all  ingredients  and  cover  the  cherries  with  the  solution. 
Seal  in  fruit  jars  (glass-top  kind  only  can  be  used),  or  cover  in  stone- 
ware jars  and  leave  two  weeks  or  longer. 

Discard  the  solution.  Stem  and  pit  the  fruit.  Boil  it  in  5  or  6 
changes  of  water  until  free  from  sulfur  taste  and  until  tender. 

Prepare  a  ' '  first  syrup ' '  as  for  other  fruits,  but  add  red  food 
color  obtainable  from  a  grocery  store  in  order  to  give  a  tint  about  like 
that  of  ordinary  Maraschino  cherries.  To  each  gallon  of  syrup  add 
also  1  level  teaspoonful  of  citric  acid. 


6  Furnished  by  J.  H.  Irish. 


1927]  THE    HOME    PREPARATION    OF    FRUIT    CANDY  17 

Proceed  from  this  point  as  with  other  fruit  to  the  final  syrup; 
adding  more  red  color  from  time  to  time,  if  needed. 

When  the  final  syrup  is  reached  add  a  little  (not  too  much)  wild 
cherry  flavor.  Store  two  weeks.  Drain  and  proceed  as  with  other 
candied  fruit.  Instead  of  the  red,  a  green  food  color  may  be  used 
and  instead  of  wild  cherry,  mint  flavor  may  be  added. 

FRUIT   JELLY    CANDIES 

In  experiments  conducted  since  1920,  we  have  found  that  excellent 
candies  of  jelly-like  consistency  and  full  fruit  flavor  can  be  made 
from  any  tart  fruit  juice  or  fruit  pulp  by  the  addition  of  fruit  pectin 
and  sugar  and  boiling  to  the  jellying  point.  Fruits  deficient  in  acid 
require  the  addition  of  fruit  acid  such  as  citric  or  tartaric. 

With  Fruit  Juice. — Tart  juices  of  pronounced  flavor  such  as  logan- 
berry, Eastern  grape,  plum,  and  blackberry  are  to  be  preferred  to 
juices  lacking  in  flavor  and  acid. 

To  extract  berry  and  grape  juices,  crush  and  boil  the  fruit  in  its 
own  juice  from  3  to  4  minutes  and  drain  through  a  jelly  bag.  Slice 
apples  and  other  firm  fruits  and  add  enough  water  to  cover.  Boil 
until  soft.  Drain  through  a  jelly  bag.  Cut  oranges  in  half  and 
express  the  juice  without  heating.  To  juices  lacking  in  acidity,  add 
1  pint  of  lemon  juice  or  about  %  ounce  (1  level  tablespoon)  of  citric 
acid  to  the  gallon.  Raspberry,  peach,  pear,  and  strawberry  juices 
usually  require  this  acidification. 

{a)   With  commercial  pectin  syrup : 

Household  Recipe        Semicommercial  Formula 

Fruit  juice  1  cup  2  quarts 

Sugar  %  cup  3  lbs. 

Corn  syrup  or  confectioners '  glucose  %  cup  3  lbs. 

Pectin  syrup  %  cup  1  quart 

Mix  the  fruit  juice  and  pectin  syrup.  Add  the  sugar  and  corn 
syrup.  With  a  candy  thermometer  inserted  boil  to  222°-223°  F,  or 
until  a  strong  jelly  test  is  obtained  as  indicated  by  sheeting  of  the 
liquid  as  it  is  allowed  to  drip  from  a  spoon.  Remove  from  the  fire. 
Add  one-fourth  cup  of  chopped  nuts  to  each  cup  of  the  jelly  after 
boiling  is  completed,  if  desired. 

Pour  into  starch  molds  or  into  oiled  pans.  The  depth  should  be 
about  %  inch.  Allow  to  harden  24  hours.  Remove  the  cast  pieces 
from  the  starch  molds  and  brush  off  adhering  starch.  Cut  sheets  in 
pieces  of  suitable  size.  Dust  with  powdered  sugar  or  dip  in  chocolate 
or  fondant  as  directed  on  pages  9,  10,  and  11. 


18  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  10 

( h )   With  powdered  pectin :  prepare  a  pectin  solution  as  follows : 

Household  Recipe        Semicommercial  Formula 
Water  2  cups  2  quarts 

Powdered  pectin,  pure  2  level  tablespoons  V2  cup 

If  the  pectin  contains  50  per  cent  sugar  and  40-50  per  cent  pectin, 
use  twice  the  quantity  indicated. 

Heat  in  a  double  boiler  or  at  180-200°  F  until  dissolved.  Measure 
and  make  to  original  volume  by  adding  water.  Mix  well  and  use  in 
the  same  manner  as  pectin  syrup  in  recipe  (a). 

With  Pulp  of  Fresh  or  Canned  Fruit. — Cook  berries  or  grapes  in 
their  own  juice  until  soft.  Slice  firm  fruits,  add  water  to  cover,  cook 
until  soft,  and  rub  through  a  sieve  or  screen.  Cut  oranges  in  half; 
extract  the  juice ;  grind  one-fourth  of  the  peel  fine ;  add  the  ground 
peel  to  the  juice  with  an  equal  volume  of  water ;  cook  soft ;  and  rub 
through  a  screen.  Rub  canned  fruit  through  a  screen  or  colander 
without  heating.  Pie-grade  fruit  is  best  for  the  purpose  and  costs  the 
least. 

To  fruit  pulps  lacking  in  acid  add  2  tablespoons  of  lemon  juice  to 
each  cupful  of  pulp.  Pears,  oranges,  peaches,  prunes,  and  figs  require 
acid  or  lemon  juice ;  apricots,  sour  berries,  guavas,  and  plums  do  not. 
After  the  pulp  has  been  prepared  proceed  as  with  fruit  juice.  See 
page  17. 

With  Dried  Fruits. — Dried  fruits  may  be  boiled  in  water  until 
soft  and  rubbed  through  a  screen.  They  may  then  be  used  in  the 
same  manner  as  described  for  fresh  or  canned  fruit  pulps.  It  is  also 
possible,  although  not  so  satisfactory,  to  use  them  in  the  following 
manner : 


Household  Recipe 

Semicommercial  Formula 

Finely  ground  dried  fruit 

1   cup 

3  lbs. 

Cane  sugar 

1   cup 

3  lbs. 

Corn  syrup 

1/2    cup 

11/2  lbs. 

Pectin  syrup  or  pectin  solution 

(p.  17) 

iy2  cups 

41/^  pints 

Water 

V2  cup 

1%  pints 

Chopped  nuts 

%  cup 

1^2  pints 

Mix  well  all  ingredients  except  nuts.  Cook  to  222°-223°  F,  or 
until  a  stiff  jelly  test  is  obtained.  Add  the  nuts  and  pour  in  oiled 
pans  or  on  a  slab  to  cool  and  harden.  Cut  into  pieces  of  suitable  size 
and  coat  with  sugar  or  chocolate. 

Coating  of  Fruit  Jelly  Centers. — The  various  fruit-jelly  centers 
previously  described  can  be  coated  with  chocolate  or  fondant  by  the 
methods  described  on  pages  10  and  11.  It  is  necessary  that  the  surface 


1927]  rpjjj.    HOME    PREPARATION    OF    FRUIT    CANDY  19 

of  the  candy  be  dry  at  the  time  of  dipping.  It  is  usually  possible  to 
dry  the  cut  pieces  sufficiently  by  exposing  them  to  the  air  for  a  few 
days  on  trays  made  of  ordinary  window  screen.  In  locations  where 
drying  conditions  are  not  favorable,  the  small  home  evaporator  men- 
tioned on  page  6,  or  other  dryer  may  be  used.  In  such  cases  dry 
the  candy  at  not  above  130°  F,  for  from  3  to  4  hours;  cool  to  room 
temperature,  and  dip  in  the  usual  manner.  Starch  cast  pieces  usually 
do  not  require  additional  drying. 

Fruit  juice  jelly  centers  are  improved  by  double  dipping;  first  in 
fondant,  then  in  chocolate.  Allow  the  fondant  coating  to  harden  for 
about  one  hour  before  dipping  in  chocolate. 

DIVINITY   FUDGE   WITH    FRUITS 

One  of  the  most  satisfactory  fruit  candies  is  that  made  with 
divinity  fudge  as  a  base  (fig.  5,  A).  However,  this  candy  soon  be- 
comes hard,  and  therefore  should  be  eaten  within  a  week  after  it  is 
made. 

With  Dried  Fruits  and  Nuts. — All  varieties  of  California  dried 
fruits  were  found  satisfactory.  The  fruit  should  be  chopped  or 
coarsely  ground  in  a  food  chopper.  If  raisins  are  used  about  one-half 
should  be  chopped  or  ground  and  the  remainder  used  whole.  The 
following  formula  was  found  satisfactory : 

Household  Recipe        Semicommercial  Formula 

Sugar  1  cup  5  lbs. 

Corn  syrup  or  confectioners'  glucose  2  tablespoons  10  ozs. 

Water  %  cup  2%  pints 

Egg  whites  (beaten  stiffly)  1  10 

Chopped  walnuts  or  almonds  i/4   cup  li/4  pints 

Cliopped  or  ground  dried  fruits  %  cup  1%  lbs. 

Cook  the  sugar,  corn  syrup,  and  water  to  252°  F,  or  to  a  "light 
crack."  Add  the  syrup  gradually  to  the  stiffly  beaten  white  of  egg, 
beating  the  mixture  until  stiff. 

Then  add  the  nuts  and  dried  fruit  and  beat  until  well  mixed. 
Pour  on  an  oiled  pan  or  marble  slab  to  harden  overnight.  Cut  into 
pieces  of  convenient  size.  These  may  be  dipped  in  milk  chocolate 
if  desired. 

With  Candied  Fruits. — Broken  pieces  of  candied  fruit  unsuitable 
for  packing  as  such,  may  be  coarsely  ground  and  substituted  for  the 
dried  fruit  in  the  foregoing  formula. 

With  Citrus  Fruits. — Use  oranges  or  grapefruit  or  a  mixture  of 
two  parts  orange  to  one  of  grapefruit.  Grind  the  whole  fruit  medium 
fine  in  a  food  chopper.     Measure  the  ground  fruit.     Add  an  equal 


20  CALIFORNIA   AGRICULTURAL  EXTENSION    SERVICE  [CiRC.  10 

volume  of  water  and  boil  until  the  peel  is  soft,  adding  more  water 
during  boiling  if  needed.  Boiling  for  30  minutes  will  usually  be 
sufficient.  Add  sugar  equal  to  the  original  volume  of  the  fruit.  Cook 
to  a  stiff  jam  or  to  a  boiling  point  of  222°  F. 

Add  the  jam  in  the  same  proportion  as  in  the  divinity  dried  fruit 
recipe  on  page  19,  but  before  the  finishing  temperature  is  reached; 
then  cook  to  252°  F  and  proceed  as  directed  for  dried  fruits. 


CHOCOLATE    FUDGE  WITH    FRUITS 

Chocolate  fudge  is  more  easily  made  than  divinity,  but  its  flavor 
does  not  blend  so  well  with  that  of  the  fruit.  For  the  recipe  given 
below  the  operator  may  substitute  any  good  chocolate  fudge  recipe. 
Like  other  forms  of  fudge,  fruit  fudge  must  be  used  fresh. 

With  Dried  Fruits. — Dried  apricots  because  of  their  tartness  and 
pronounced  flavor  give  better  results  than  do  other  common  dried 
fruits. 


Household  Recipe 

Semicommercial  Formula 

Sugar 

4  cups 

5  lbs. 

Condensed  milk 

iy2   cups 

2  pints 

Corn  syrup  or  glucose  syrup 

%   cup 

%  lb. 

Bar  chocolate 

%  lb. 

%  lb. 

Butter 

3  teaspoons 

%  lb. 

Dried  fruit   (chopped)    (raisins 

whole) 

1%  cups 

2  lbs. 

Chopped  Avalnuts  or  almonds 

%  cup 

%  pint 

Salt 

%  teaspoon 

%  teaspoon 

Cook  the  sugar,  milk,  corn  syrup,  salt,  and  chocolate  to  240°  F  or 
to  a  medium  ball.  Add  the  butter  and  cool  slightly.  Stir  until  nearly 
stiff  enough  to  pour  and  then  stir  in  the  nuts  and  fruit.  Pour  into 
an  oiled  pan  to  harden. 

With  Other  Fruit  Products. — Ground  candied  fruit  or  citrus  fruit 
jam  prepared  as  described  for  use  in  divinity  fudge,  page  19,  may 
be  substituted  for  the  dried  fruit  in  the  above  formula.  The  fruit 
is  added  when  the  candy  has  reached  238°  F,  the  mixture  is  then 
boiled  again  until  240°  F  is  reached.  Cool  and  treat  in  the  usual 
manner. 

PANOCHE  WITH    FRUIT 

The  flavor  of  panoche  is  less  pronounced  than  that  of  chocolate 
fudge  and  does  not  mask  the  fruit  flavor  to  such  an  extent.  As  with 
fudge  any  good  panoche  recipe  or  formula  may  be  substituted  for 
the  one  given.    Panoche  is  best  when  fresh  as  it  soon  becomes  hard. 


1927]  TjjE    HOME    PREPARATION    OF    FRUIT    CANDY  21 

With  Dried  Fruits. — Prepare  dried  fruits  as  described  for  divinity 
fudge;  see  page  19. 


Household  Recipe        Semicommercial  Formula 

Brown  sugar 

4  cups 

5  lbs 

Condensed  milk 

%  cup 

%  pint 

Corn  syrup  or  glucose  syrup 

%  cup 

%  lb. 

Butter  or  oleomargarine 

Sy2  teaspoons 

3  oz. 

Chopped  almonds  or  walnuts 

1  cup 

1^/4  pints 

Chopped  or  ground  dried  fruit 

2  cups 

21/2  lbs. 

Salt 

1^  teaspoon 

%  teaspoon 

Cook  the  sugar,  salt,  corn  syrup,  and  milk  to  238°  F  (soft  ball). 
Add  the  butter.  Cool  it  to  about  110°  F,  then  beat  until  nearly  stiff 
enough  to  pour.    Add  the  nuts  and  fruit,  stir  in  well,  and  pour. 

With  Other  Fruit  Products. — Other  fruit  products  such  as 
chopped  candied  fruits  or  citrus  fruit  jam  prepared  as  directed  for 
divinity  fudge  may  be  substituted  for  dried  fruit.  These  should  be 
cooked  with  the  other  ingredients  to  238°  F  instead  of  being  added 
after  the  other  ingredients  have  reached  238°  F. 

FONDANTS   WITH    FRUIT 

We  have  found  that  fondant  can  be  used  to  advantage  with  several 
different  fruit  products  such  as  dried  fruits,  syrups,  preserves,  canned 
fruits,  etc.,  if  variations  in  the  fondant  formula  are  made  to  suit  the 
character  of  the  fruit  product. 

Cold  Mixing  of  Fondant  and  Fruit. — A  fondant  is  first  made  and 
allowed  to  ripen  for  a  day  or  two  before  addition  of  the  fruit.  Dried 
fruit,  ground  fruit  preserves  drained  of  syrup,  chopped  candied  fruit, 
and  fruit  syrups  can  be  used.  The  candy  is  best  if  finally  dipped  in 
chocolate.  Any  good  fondant  may  be  used  if  it  is  not  too  soft.  We 
have  used  the  following  formula  among  others  and  have  found  it 
satisfactory : 

Household  Recipe  Semicommercial  Formula 
Sugar                                                          1^2  cups  5  lbs. 

Corn  syrup  %  cup  1  lb. 

Water  %  cup  1^/1  pints 

Cook  to  238-240°  F  or  to  a  soft  ball.  Cool  to  about  110°  F  and 
beat  or  stir  to  a  stiff,  creamy  consistency.  Place  in  a  jar  and  cover 
with  a  moist  cloth  for  several  hours  or  longer. 

To  each  cupful  of  fondant  add  from  i/4  to  %  cup  of  chopped  or 
ground  dried  fruit  and  about  half  as  much  chopped  nuts  as  fruit. 
More  of  ''bone"  dry  fruit  than  of  very  moist  dried  fruit  can  be  used. 

Chopped  candied  fruit  may  be  substituted  for  the  dried  fruit. 


22  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  10 

Fruit  syrups  of  various  kinds  may  be  used  to  flavor  the  fondant, 
berry  syrups  being  particularly  desirable  for  this  purpose.  To  pre- 
pare the  berry  syrup  proceed  as  follows :  Crush  the  berries.  Heat 
them  to  boiling  in  their  own  juice,  and  strain  through  a  cloth  bag. 
Measure  the  juice  and  to  each  cup  add  two  cups  of  sugar.  Heat  this 
syrup  to  boiling  for  two  minutes,  cool,  and  use  ^4  cup  of  it  to  each 
cup  of  fondant,  or  more  of  the  syrup  if  it  does  not  cause  the  fondant 
to  become  too  soft.  The  fruit  syrup  is  added  after  the  fondant  is 
finished.  Allow  to  stand  several  hours.  Form  into  balls  and  dip  in 
chocolate. 

Fruit  jams  made  as  follows  may  be  used  in  the  same  manner. 
Grind  the  fresh  fruit  and  measure  it.  Cook  it  until  soft  in  its  own 
juice  or  with  a  little  water.  Add  sugar  equal  to  twice  the  volume  of 
the  original  crushed  fruit.  Cook  it  to  a  very  heavy  jam  or  to  a 
boiling  point  of  225°  F.  Use  about  %  to  %  cup  of  the  jam  to  each 
cup  of  the  fondant. 

Casting  Fruit  Fondant  in  Starch. — Fondant  prepared  as  in  the 
foregoing  recipe  can  be  melted  over  a  pan  of  hot  water,  then  mixed 
with  the  proper  amount  of  finely  ground  dried  fruit,  fruit  syrup,  or 
finely  ground  fruit  preserves,  and  cast  in  starch  molds  as  described 
on  page  8.    After  hardening,  these  pieces  may  be  dipped  in  chocolate. 

Fruit  Fondant  by  Cooking  Fruit  with  the  Fondant. — A  number 
of  recipes,  most  of  them  new,  in  which  the  fruit,  sugar,  corn  syrup, 
etc.,  were  cooked  together  to  the  fondant  stage,  cooled,  and  creamed 
were  developed  in  our  experiments.  Of  these  the  following  proved 
the  most  satisfactory : 

(a)   With  preserved  fruit : 


Household  Recipe 

Semi 

commercial  Formula 

Sugar 

ll^  cups 

6  lbs. 

Corn  syrup 
Water 

2  tablespoons 
Vs  cup 

V2  lb. 
114   pints 

Chopped  walnuts  or  almonds 

14   cup 

1  pint 

Ground  preserved  fruit 

1/2  cup 

2  lbs. 

Fondant — prepared  as  directed 

on 

page  12 

%  cup 

I'A   lb. 

Cook  the  sugar,  corn  syrup  and  water  to  245°  F  or  a  stiff  ball; 
add  the  fruit  and  cook  to  240°  F  or  medium  soft  ball.  Cool  to  about 
110°  F,  beat  until  creaming  begins,  add  the  fondant  and  nuts  and  stir 
until  well  creamed. 

(h)  With  canned  fruit:  Proceed  exactly  as  with  ground  preserved 
fruit,  except  that  for  the  preserved  fruit  is  substituted  the  ground 
canned  fruit  mixed  with  its  own  syrup.     Use  in  the  household  recipe 


1927]  TjjE    HOME    PREPARATION    OF    FRUIT    CANDY  23 

%  of  a  cup  of  the  canned  fruit  and  in  the  semi-commercial  formula 
21/2  pints.  Add  the  fruit  at  the  beginning  of  the  cooking  and  cook 
to  240°  F,  or  a  medium  soft  ball.  Cool,  add  the  fondant,  and  cream 
by  vigorous  stirring. 

(c)  With  dried  fruits:  Proceed  as  with  the  preserved  fruit  in 
recipe  (a)  except  that  V2  cup  of  finely  ground  dried  fruit  is  sub- 
stituted for  the  preserved  fruit  in  the  household  recipe  and  1% 
pounds  of  dried  fruit  in  the  semicommercial  formula.  The  dried 
fruit  need  not  be  cooked  with  the  other  ingredients  but  may  be  added 
with  the  nuts  and  fondant  after  the  syrup  has  been  cooked  and  cooled. 

(d)  With  powdered  milk:  The  addition  of  3  level  tablespoonfuls 
of  powdered  milk  in  the  household  recipe  and  of  about  8  ounces  in 
the  semicommercial  formula  improves  the  flavor  and  texture  of  the 
candy. 

The  dried  milk  is  added  with  the  fondant  after  the  fruit  and  other 
ingredients  have  cooled  and  is  beaten  into  the  mixture  during  the 
creaming  process.  It  adds  considerably  to  the  food  value  of  the 
candy  by  virtue  of  its  high  content  of  protein  and  vitamins  A  and  B. 

"Puffed'^  Fruit  Fondant. — In  experiments  conducted  in  the  Fruit 
Products  Laboratory  by  Kenneth  McLeod,  it  was  found  that  the 
texture  of  the  fruit  fondant  could  be  greatly  improved  by  adding 
during  the  beating  process  a  small  amount  of  baking  soda  (sodium 
bicarbonate).  This  reacts  with  the  acid  of  the  fruit  to  give  carbonic 
acid  gas  and  results  in  ' '  puffing "  or  "  raising ' '  of  the  candy,  impart- 
ing to  it  a  fluffy  texture  which  is  held  when  the  candy  hardens  (fig. 
5,  D).  The  proportion  of  the  various  ingredients  can  be  varied  con- 
siderably, although  the  following  proportions  gave  the  best  results 
in  our  experiments : 


Household  Recipe 

Semicommercial  Formula 

Sugar 

1%  cups 

5   lbs. 

Corn  syrup 

1/i  cup 

%   lb. 

Water 

%  cup 

1  pint 

Dried  fruit,  chopped  or  ground 

(if  fruit  is  moist,  use  less) 

1  cup 

2  lbs. 

Chopped  walnuts  or  almonds 

V2  cup 

iy2  pints 

Baking  soda 

%  teaspoon 

1  tablespoon 

Cook  the  sugar,  corn  syrup,  and  water  to  242°  F  (medium  soft 
ball).  Add  the  fruit  and  nuts.  Beat  until  thick.  Add  the  baking 
soda  and  beat  until  light.  Pour  on  an  oiled  pan  or  slab  to  cool  and 
harden.    The  candy  is  improved  by  chocolate  dipping. 


24  CALIFORNIA   AGRICULTURAL   EXTENSION   SERVICE  [CiRC.  10 


FRUIT  CARAMELS 

While  the  flavor  of  most  fruits  is  considerably  masked  by  that 
of  the  caramel,  we  found  that  some  fruits,  particularly  dried  pears, 
apricots,  and  figs,  and  the  citrus  fruit  jam  described  on  page  19,  gave 
excellent  results  when  added  to  caramel  candies. 

Household  Recipe        Semicommercial  Formula 


Sugar 

1  cup 

2  lbs. 

Chopped  walnuts  or  almonds 

14  cup 

1/2  pint 

Corn  syrup 

%  cup 

114  lbs. 

Ground  dried  fruit 

V2  cup 

1  lb. 

Butter  or  oleomargarine 

1  teaspoon 

2  oz. 

Cream  (whipping) 

1  pint 

2  quarts 

Cook  the  sugar,  corn  syrup,  and  one-half  of  the  cream  to  238°  F 
(soft  ball)  ;  then  add  one-half  of  remaining  cream  and  cook  to  242°  F 
(medium  ball)  ;  add  remaining  cream,  dried  fruit,  butter,  and  chopped 
nuts,  and  cook  to  248°  F  (firm  ball).  Pour  into  an  oiled  pan  or 
onto  a  slab  to  cool  and  harden. 


FRUIT   NOUGAT 

Nougat  is  more  difficult  to  prepare  than  the  candies  previously 
discussed  and  considerable  practise  is  usually  necessary  before 
thoroughly  satisfactory  results  are  obtained.  Unless  properly  pre- 
pared it  will  either  be  soft  and  sticky  or  will  be  tough.  Dried  or 
candied  fruits  are  to  be  preferred  to  other  fruit  products  for  use  in 
nougat. 

It  was  found  necessary  to  considerably  alter  published  recipes  in 
order  to  make  the  inclusion  of  an  appreciable  proportion  of  fruit 
possible. 

The  ingredients  are  prepared  in  two  separate  lots  and  then  mixed 
after  cooking. 

Lot  1  Household  Recipe        Semicommercial  Formula 
Sugar  %  cup  1  lb. 

Corn  syrup  6  tablespoons  %  lb. 

"Water  %  cup  %  pint 

Egg  whites  2  6 

Cook  the  sugar,  corn  syrup,  and  water  to  252°  F  (hard  ball).  Beat 
the  egg  whites  and  add  the  boiling  hot  syrup.  Beat  together  until 
fairly  stiff. 


i92l^]  Tjjg    HOME    PREPAtlATlON    OF   FRUIT    CANDY  25 

Lot  2  Household  Recipe  Semicommercial  Formula 
Sugar                                                          %  cup  V^  lbs. 

Corn  syrup  3  teaspoons  l^  lb. 

Water  i^  cup  i/4     pint 

Cook  to  280°  F   (brittle  crack),  and  add  to  lot  1.     Beat  the  two 
syrups  together  until  light  and  stiff.    Then  add : 

Household  Recipe        Semicommercial  Formula 
Butter  or  oleomargarine  (melted)       2  tablespoons  3  ozs. 

Chopped  walnuts  or  almonds  %  cup  %  pint 

Chopped,  dried  or  candied  fruit  %  cup  %  lb. 

Beat  until  well  mixed  and  light.    Pour  on  oiled  paper  or  slab  to 
harden. 


FRUIT   MARSHMALLOWS 

Marshmallow  candy,  because  of  its  light  texture,  permits  the 
addition  of  rather  a  large  proportion  of  fruit  (fig.  5  A).  There  are 
several  good  published  marshmallow  recipes,  any  one  of  which  may 
be  substituted  for  the  following,  which  was  used  successfully  in  our 
experiments. 


Household  Recipe       Sei 

oaicommercial 

Powdered   or   granulated   gelatin 

(best  obtainable  and  free 

from 

objectionable  flavor) 

3  tablespoons 

4  ozs. 

Water,  hot 

%  cup 

1  pint 

Corn  syrup 

iy2  cups 

21/2  lbs. 

Powdered  sugar 

11/2    cups 

21/2  lbs. 

Dried    apricots,    figs,    prunes,    or 

pears  chopped,  or  raisins 

whole) 

iy2  cups 

3  lbs. 

Dissolve  the  gelatin  in  the  hot  water.  Cook  the  corn  syrup  to 
250°  F  (hard  ball).  Beat  into  it  the  dissolved  gelatin  and  powdered 
sugar  until  the  mixture  is  light.  Flavor  with  vanilla.  Then  add  the 
dried  fruit.  Beat  a  short  time  and  pour  on  oiled  paper  or  a  slab  to 
harden. 

When  the  dried  fruit  is  used  in  the  amount  recommended,  the 
marshmallow  acts  merely  as  a  ''binder."  Less  fruit  may  be  used  if 
desired.  Fruit  syrup  may  be  used  instead  of  dried  fruit:  %  cup  in 
the  household  recipe  and  %  pint  in  the  semicommercial  formula. 
Fruit  preserves  finely  ground  may  also  be  used  in  the  same  propor- 
tions. Berry  syrups  prepared  as  directed  on  page  22  are  particularly 
desirable  for  use  in  marshmallows. 


26 


CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE 


[CiRC.  10 


FRUIT  BRITTLES 


Chopped  dried  fruits  or  whole  raisins  can  be  added  to  brittle  to 
replace  part  or  all  of  the  nuts  ordinarily  used.  The  dried  fruit  must 
be  quite  dry ;  if  very  moist  the  candy  will  be  sticky. 


Household  Recipe        Semi 

icomraercial  Pormu 

Sugar 

1  cup 

3  lbs. 

Corn  syrup 

5  tablespoons 

1  lb. 

Water 

V^  cup 

%   pint 

Nuts  (peanuts,  almonds,  or  walnuts) 

1/^  cup 

11/^  pints 

Chopped  dried   fruit    (more  may 

be  used  if  fruit  is  very  dry) 

14  cup 

%  lb. 

Salt 

^/4  teaspoon 

IM:  teaspoons 

Baking  soda 

1/2  teaspoon 

3  teaspoons 

Vanilla  extract 

to  flavor 

to  flavor 

Butter 

2^2  teaspoons 

y^  lb. 

Cook  sugar,  corn  syrup,  and  water  to  275°  F  (brittle  crack).  Add 
the  nuts  and  cook  until  the  nuts  are  of  a  butter  color.  Remove  from 
the  fire  and  add  the  butter.  Mix  well  and  add  the  fruit  and  salt. 
Allow  to  stand  about  1  minute.  Add  the  soda  and  vanilla,  stir  in 
quickly,  and  pour. 


POPCORN-FRUIT   CRISP? 

Various  combinations  of  dried  fruits  and  popcorn  were  tested  in 
the  preparation  of  popcorn-fruit  crisp  and  in  most  cases  satisfactory 
results  were  obtained. 

Household  Recipe        Semicommercial  Formula 
Sugar 
Corn  syrup 
Water 

Popcorn   (popped) 
Butter 

Dried  fruit  chopped 
Salt 

Cook  sugar,  corn  syrup,  and  water  to  285°  F  (hard  crack).  Add 
the  butter,  salt,  and  fruit,  and  stir.  Add  and  stir  in  the  popcorn. 
More  or  less  popcorn  than  that  given  in  the  recipe  may  be  added  to 
suit. 


1  cup 

3  lbs. 

1/2  cup 

11/2  lbs. 

Mi  cup 

1  pint 

3  cups 

4^2  quarts 

iy2  teaspoons 

3  tablespoons 

M  cup 

%   lb. 

to  flavor 

to  flavor 

Suggested  by  Kenneth  McLeod,  a  graduate  student  in  Fruit  Products. 


1927]  Tjjg    HOME    PREPARATION    OF    FRUIT    CANDY  27 


UNCOOKED    FRUIT    CANDIES 

Several  of  the  best  recipes  for  uncooked  fruit  candies  developed 
in  our  experiments  are  given  below : 

Chocolate-dipped  Dried  Fruits. — Any  variety  of  dried  fruit  may 
be  used.  If  the  fruit  is  very  dry  and  tough  first  parboil  it  in  boiling 
water  for  about  one  minute.  Drain  and  allow  to  stand  until  the 
surface  is  dry. 

Dip  in  melted  chocolate  as  directed  on  page  10.  A  more  pleasing 
candy  is  obtained  if  the  fruit  is  stuffed  w4th  fondant  before  dipping 
as  shown  in  figure  5,  C  and  E.  Pit  prunes  and  dates,  and  stuff  them 
with  fondant ;  place  fondant  between  the  halves  of  dried  apricots, 
pears,  or  peaches ;  cut  figs  and  fill  with  fondant  as  shown  in  figure  5  E. 

Fruit  Bars. — Any  variety  of  dried  fruit  can  be  used  in  this  candy. 

1  cup  of  dried  fruit. 

%  cup  (or  less)  of  walnuts  or  almonds. 

Grind  the  fruit  with  the  nut  butter  blade  of  a  food  chopper  and 
the  nuts  with  the  medium  fine  blade.  Mix  and  pass  through  the 
medium  blade  of  the  grinder.  Sprinkle  with  a  little  salt  as  the 
mixture  is  molded  to  the  desired  thickness  (usually  i^  inch)  in  an 
oiled  pan.     Cut  into  pieces  and  dust  wdth  powdered  sugar. 

Shredded  coconut  may  be  used  to  replace  all  or  part  of  the  nuts. 
If  desired,  the  candy  may  be  chocolate  dipped  as  directed  on  page  10. 
It  is  best  when  consumed  fresh. 

A  little  finely  ground  fresh  orange  peel,  about  two  tablespoons, 
may  be  added. 

Cliocolate-dipped  Fruit  Bars. — Grind  any  variety  of  dried  fruit 
fine,  mix  it  with  enough  powdered  sugar  to  permit  kneading;  mold 
it  into  pieces  of  suitable  size  and  form ;  and  dip  in  chocolate  as  directed 
on  page  10. 

^'Piiffed"  Fruit  Bars. — Candies  prepared  as  in  the  foregoing 
recipes  are  apt  to  be  too  dense  in  texture.  They  can  be  made  of  more 
open  texture  or  "puffed"  as  follows: 

Warm  finely  ground  dried  fruit  and  nuts  in  a  double  boiler  until 
soft  and  pliable.  To  each  cupful  add  about  i/4  teaspoonful  of  baking 
soda.  Stir  in  thoroughly.  Place  in  a  layer  about  %  inch  deep  on 
an  oiled  pan  to  harden.  Cut  to  suitable  size  and  coat  wdth  powdered 
sugar.     Dip  in  chocolate  if  desired. 


28 


CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE 


[CiRC.  10 


OTHER    FRUIT    CANDIES 

A  number  of  other  fruit  candies  have  been  prepared,  but  most  of 
these  are  not  suitable  for  household  preparation.  Fruit  juices  can 
be  used  in  taffy,  jelly  beans,  gum  drops,  and  Turkish  paste.  Some 
forms  of  hard  candy  can  be  stuffed  with  ground  dried  fruits.  Dried 
fruits  may  be  incorporated  in  pralines  to  replace  part  or  all  of  the 
pecan  nuts  generally  used  in  this  candy.  Various  homemade  fruit 
candies  are  illustrated  in  figure  5. 


Fig.  5. — Homemade  fruit  candies.  A.  Divinity  with  fruit.  Third  piece,  dried 
fruit  marshmallow.  B.  Dried  pears,  chocolate  coated.  C.  Dried  apricots  with 
fondant.  D.  Puffed  fruit  fondant,  chocolate  coated.  E.  Dried  figs  with  fondant 
filling.     F.  Assorted  fruit  candies. 


PUBLICATIONS  ON  CANDY  MAKING 

Although  very  little  has  been  published  on  the  use  of  fruit  m 
candy,  most  cook  books  contain  recipes  for  homemade  candies  without 
fruit  and  commercial  formulae  for  candies  without  fruit  are  given  in 
several  books  on  candy  making.  The  names  of  books  containing 
formulae  and  general  directions  for  candy  making  will  be  sent  on 
request  to  the  Fruit  Products  Laboratory,  College  of  Agriculture, 
University  of  California,  Berkeley,  California. 


PUBLICATIONS  AVAILABLE   FOR    FEEE    DISTRIBUTION 


No. 

253.  Irrigation  and  Soil  Conditions  in  the 
Sierra   Nevada   Foothills,    California. 

261.  Melaxuma    of    the    Walnut,    "Juglans 

regia." 

262.  Citrus  Diseases  of  Florida   and  Cuba 

Compared  with  Those  of  California. 

263.  Size  Grades  for  Ripe  Olives. 

268.  Growing  and  Grafting  Olive  Seedlings. 
273.  Preliminary  Report  on  Kearney  Vine- 
yard  Experimental   Drain. 

275.  The     Cultivation     of     Belladonna     in 

California. 

276.  The  Pomegranate. 

277.  Sudan   Grass. 

278.  Grain    Sorghums. 

279.  Irrigation  of  Rice  in   California. 
283.  The  Olive  Insects  of  California. 
294.  Bean   Culture  in   California. 

304.  A  Study  of  the  Effects  of  Freezes  on 

Citrus    in    California. 
310.   Plum    Pollination. 

312.  Mariout  Barley. 

313.  Pruning      Young      Deciduous      Fruit 

Trees. 
319.  Caprifigs    and   Caprification. 

324.  Storage  of  Perishable  Fruit  at  Freez- 

ing Temperatures. 

325.  Rice     Irrigation     Measurements     and 

Experiments   in   Sacramento   Valley, 

1914-1919. 
328.  Prune  Growing  in   California. 
331.   Phylloxera-Resistant    Stocks. 
335.   Cocoanut   Meal    as   a    Peed   for   Dairy 

Cows   and   Other  Livestock. 

339.  The    Relative    Cost    of    Making    Logs 

from  Small  and  Large  Timber. 

340.  Control     of     the     Pocket     Gopher     in 

California. 

343.  Cheese    Pests    and    Their    Control. 

344.  Cold   Storage   as   an  Aid  to   the   Mar- 

keting of  Plums. 

346.  Almond    Pollination. 

347.  The  Control  of  Red  Spiders  in  Decid- 

uous Orchards. 

348.  Pruning  Young  Olive  Trees. 

349.  A    Study    of    Sidedraft    and    Tractor 

Hitches. 

350.  Agriculture      in      Cut-over      Redwood 

Lands. 

352.  Further  Experiments  in  Plum  Pollina- 

tion. 

353.  Bovine   Infectious   Abortion. 

354.  Results  of  Rice  Experiments  in   1922. 

357.  A    Self-mixing    Dusting    Machine    for 

Applying      Dry      Insecticides      and 
Fungicides. 

358.  Black    Measles,    Water    Berries,    and 

Related  Vine  Troubles. 

361.  Preliminary   Yield   Tables   for   Second 

Growth  Redwood. 

362.  Dust  and  the  Tractor  Engine. 

363.  The  Pruning  of  Citrus  Trees  in  Cali- 

fornia. 

364.  Fungicidal   Dusts   for   the   Control    of 

Bunt. 

365.  Avocado  Culture  in  California. 

366.  Turkish  Tobacco  Culture,  Curing  and 

Marketing. 

367.  Methods  of  Harvesting  and  Irrigation 

in   Relation  of  MouMy  Walnuts. 

368.  Bacterial  Decomposition  of  Olives  dur- 

ing Pickling. 

369.  Comparison     of     Woods     for     Butter 

Boxes. 


BULLETINS 
No. 


370. 
371. 


372. 


373. 
374. 


375. 

376. 

377. 
379. 
380. 

381. 

382. 

383. 

385. 
386. 

387. 
388. 

389. 
390. 

391. 

392. 
393. 
394. 

395. 
396. 

397. 

398. 
399. 


400. 
401. 

402. 
403. 
404. 
405. 
406. 
407. 


408. 
409. 


410. 
411. 
412. 

413. 
414. 


Browning  of  Yellow  Newtown  Apples. 

The  Relative  Cost  of  Yarding  Small 
and  Large  Timber. 

The  Cost  of  Producing  Market  Milk  and 
Butterfat  on  246  California  Dairies. 

Pear   Pollination. 

A  Survey  of  Orchard  Practices  in  the 
Citrus  Industry  of  Southern  Cali- 
fornia. 

Results  of  Rice  Experiments  at  Cor- 
tena,    1923. 

Sun-Drying  and  Dehydration  of  Wal- 
nuts. 

The  Cold   Storage  of  Pears. 

Walnut   Culture   in   California. 

Growth  of  Eucalyptus  in  California 
Plantations. 

Growing  and  Handling  Asparagus 
Crowns. 

Pumping  for  Drainage  in  the  San 
Joaquin   Valley,    California. 

Monilia  Blossom  Blight  (Brown  Rot) 
of  Apricot. 

Pollination   of   the    Sweet   Cherry. 

Pruning  Bearing  Deciduous  Fruit 
Trees. 

Fig  Smut. 

The  Principles  and  Practice  of  Sun- 
drying  Fruit. 

Berseem  or  Egyptian   Clover. 

Harvesting  and  Packing  Grapes  in 
California. 

Machines  for  Coating  Seed  Wheat  with 
Copper    Carbonate   Dust. 

Fruit    Juice    Concentrates. 

Crop  Sequences  at  Davis. 

Cereal  Hay  Production  in  California. 
Feeding  Trials  with  Cereal  Hay. 

Bark  Diseases  of  Citrus  Trees. 

The  Mat  Bean  (Phaseolus  aconitifo- 
lius). 

Manufacture  of  Roquefort  Type  Cheese 
from   Goat's   Milk. 

Orchard  Heating  in  California. 

The  Blackberry  Mite,  the  Cause  of 
Redberry  Disease  of  the  Himalaya 
Blackberry,    and   its   Control. 

The  Utilization  of  Surplus  Plums. 

Cost  of  Work  Horses  on  California 
Farms. 

The  Codling  Moth  in  Walnuts. 

Farm-Accounting  Associations. 

The  Dehydration  of  Prunes. 

Citrus  Culture  in  Central  California. 

Stationary  Spray  Plants  in  California. 

Yield,  Stand  and  Volume  Tables  for 
White  Fir  in  the  California  Pine 
Region. 

Alternaria  Rot  of  Lemons. 

The  Digestibility  of  Certain  Fruit  By- 
products as  Determined  for  Rumi- 
nants. 

Factors  Affecting  the  Quality  of  Fresh 
Asparagus  after  it  is  Harvested. 

Paradichlorobenzene  as  a  Soil  Fumi- 
gant. 

A  Study  of  the  Relative  Values  of  Cer- 
tain Root  Crops  and  Salmon  Oil  as 
Sources  of  Vitamin  A  for  Poultry. 

The  California  Poultry  Industry;  a 
Statistical   Study. 

Planting  and  Thinning  Distances  for 
Deciduous  Fruit  Trees. 


No. 

87.  Alfalfa. 
117.  The    Selection    and    Cost    of    a    Small 

Pumping  Plant. 
127.  House   Fumigation. 
129.  The  Control  of  Citrus  Insects. 
136.  Melilotus    indica    as    a    Green-Manure 

Crop  for  California. 
144.  Oidium    or    Powdery    Mildew    of    the 

Vine. 
157.  Control  of  the  Pear  Scab. 
160.  Lettuce  Growing  in  California. 
164.   Small  Fruit  Culture  in  California. 
166.  The  County  Farm  Bureau. 
170.  Fertilizing     California     Soils    for    the 

1918   Crop. 
173.  The    Construction ,  of   the   Wood-Hoop 

Silo. 

178.  The   Packing  of  Apples  in   California. 

179.  Factors    of    Importance   in    Producing 

Milk  of  Low  Bacterial  Count. 
190.  Agriculture  Clubs  in  California. 
199.   Onion    Growing  in    California. 

202.  County   Organizations   for  Rural   Fire 

Control. 

203.  Peat  as   a  Manure   Substitute. 

209.  The  Function  of  the  Farm  Bureau. 

210.  Suggestions  to  the  Settler  in  California. 
212.   Salvaging    Rain-Damaged    Prunes. 
215.   Feeding  Dairy  Cows  in  California. 
217.  Methods   for  Marketing  Vegetables  in 

California. 
220,  Unfermented  Fruit  Juices. 
228.  Vineyard  Irrigation  in  Arid  Climates. 

230.  Testing  Milk,   Cream,   and  Skim  Milk 

for  Butterfat. 

231.  The   Home   Vineyard. 

232.  Harvesting    and    Handling    California 

Cherries    for    Eastern    Shipment. 

234.  Winter  Injury  to  Young  Walnut  Trees 

during  1921-22. 

235.  Soil    Analysis     and     Soil    and    Plant 

Inter-relations. 

236.  The    Common    Hawks    and    Owls    of 

California    from    the    Standpoint    of 
the  Rancher. 

237.  Directions  for  the  Tanning  and  Dress- 

ing of  Furs, 

238.  The  Apricot  in  California. 

239.  Harvesting     and     Handling     Apricots 

and  Plums  for  Eastern  Shipment. 

240.  Harvesting    and    Handling    Pears    for 

Eastern   Shipment. 

241.  Harvesting  and  Handling  Peaches  for 

Eastern   Shipment. 

243.  Marmalade  Juice  and  Jelly  Juice  from 

Citrus  Fruits. 

244.  Central  Wire  Bracing  for  Fruit  Trees. 

245.  Vine   Pruning   Systems. 

247.  Colonization    and    Rural   Development. 

248.  Some   Common    Errors    in    Vine  Prun- 

ing and  Their  Remedies. 

249.  Replacing    Missing    Vines. 

250.  Measurement   of   Irrigation   Water   on 

the  Farm. 

252.  Supports  for  Vines. 

253.  Vineyard  Plans. 

254.  The  Use  of  Artificial  Light  to  Increase 

Winter   Egg   Production. 


CIRCULARS 
No. 
255. 


256. 
257, 
258. 
259. 
261. 
262, 
263. 
264. 

265. 
266, 

267. 

269. 
270. 
272. 

273. 

274, 

276, 

277, 

278, 
279. 
281. 


282. 

283. 
284. 
285. 
286. 
287. 
288. 
289. 
290. 
291. 

292. 
293. 
294. 
295. 

296. 

298. 

299. 
300. 
301. 
302. 
303, 

304. 
305. 
306. 

307. 
308. 


Leguminous  Plants  as  Organic  Fertil- 
izer  in    California    Agriculture. 

The   Control  of  Wild  Morning  Glory. 

The  Small-Seeded  Horse  Bean. 

Thinning   Deciduous   Fruits. 

Pear  By-products. 

Sewing  Grain  Sacks. 

Cabbage  Growing  in  California. 

Tomato  Production  in  California. 

Preliminary  Essentials  to  Bovine 
Tuberculosis  Control. 

Plant   Disease   and   Pest   Control. 

Analyzing  the  Citrus  Orchard  by 
Means  of   Simple  Tree  Records. 

The  Tendency  of  Tractors  to  Rise  in 
Front;   Causes  and  Remedies. 

An  Orchard  Brush  Burner. 

A  Farm  Septic  Tank. 

California  Farm  Tenancy  and  Methods 
of  Leasing. 

Saving  the  Gophered  Citrus  Tree. 

Fusarium  Wilt  of  Tomato  and  its  Con- 
trol by  Means  of  Resistant  Varieties. 

Home  Canning. 

Head,  Cane,  and  Cordon  Pruning  of 
Vines. 

Olive  Pickling  in  Mediterranean  Coun- 
tries. 

The  Preparation  and  Refining  of  Olive 
Oil  in   Southern   Europe. 

The  Results  of  a  Survey  to  Determine 
the  Cost  of  Producing  Beef  in  Cali- 
fornia. 

Prevention  of  Insect  Attack  on  Stored 
Grain. 

Fertilizing  Citrus  Trees  in  California. 

The   Almond   in   California. 

Sweet  Potato  Production  in  California. 

Milk  Houses  for  California  Dairies. 

Potato   Production   in   California. 

Phylloxera  Resistant  Vineyards. 

Oak  Fungus  in  Orchard  Trees. 

The  Tangier  Pea. 

Blackhead  and  Other  Causes  of  Loss 
of  Turkeys  in  California. 

Alkali  Soils. 

The    Basis   of   Grape    Standardization. 

Propagation   of   Deciduous   Fruits. 

The  Growing  and  Handling  of  Head 
Lettuce  in   California. 

Control  of  the  California  Ground 
Squirrel. 

The  Possibilities  and  Limitations  of 
Cooperative  Marketing, 

Poultry   Breeding   Records. 

Coccidiosis  of  Chickens, 

Buckeye  Poisoning  of  the  Honey  Bee. 

The   Sugar   Beet   in   California. 

A  Promising  Remedy  for  Black  Measles 
of  the  Vine. 

Drainage  on   the  Farm. 

Liming  the  Soil. 

A  General  Purpose  Soil  Auger  and  its 
Use  on  the  Farm. 

American   Foulbrood   and  its   Control. 

Cantaloupe  Production  in  California. 


The  publications  listed  above  may  be  had  by  addressing 

College  of  Agriculture^ 

University  of  Californiay 

Berkeley,  California, 

12m-3,'27 


